Throw your own Cinco de Mayo party with these easy recipes.
By: Erica Ludwig |
Category: In Our Communities |
Issue: April 2017
Cinco De Mayo Food
Do you find yourself dreaming of fresh guacamole? Or maybe just the thought of mixing up a homemade margarita makes you giddy. Whatever your favorite dish, Cinco de Mayo is a day of celebrating and great food!
Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.
Whether you’re having a fiesta with family or a dinner party with friends, these recipes are sure to give the right touch to your Cinco de Mayo.
Homemade Mexican Guacamole – Courtesy of My Latina Table
- 2 ripe avocados
- 1/4 onion, finely chopped
- 1 jalapeno, finely chopped (optional)
- Chopped Cilantro
- Lime Juice (to taste)
- Salt to taste
- 1/2 tomato, finely chopped
- Peel the avocado and remove the core.
- Mash the avocado until it reaches your desired consistency
- Add the onion, jalapeno, cilantro and tomato and mix well.
- Add lime juice and salt to taste.
Copycat Disneyland Mini Churro Bites Recipe – Courtesy of Family Food Fun
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4 servings
- 1 cup water
- 2½ tablespoons white sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts oil for frying
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- In a small saucepan over medium heat, combine water, 2½ tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag or churro maker. Fry until barely golden; drain on paper towels.
- Combine ½ cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
- Serve with chocolate sauce.
Traditional Margarita Recipe – Courtesy of The Cookful
- kosher salt
- ice cubes
- 2 oz. tequila (I prefer silver or blanco)
- 1 and 1/2 oz. freshly squeezed lime juice
- 1/2 oz. simple syrup (if you don't have any, make up a quick and easy batch or use agave nectar)
- 1/2 oz. Triple Sec
- Rim a high ball glass with kosher salt.
- Put two big handfuls of ice cubes into a cocktail shaker. Add remaining ingredients. Shake for a good 10 seconds.
- Fill high ball glass half full of ice cubes. Pour contents of shaker over top.
White Chicken Creamy Enchiladas – Courtesy of Recipe Tin Eats
White Chicken Enchiladas
- 2½ tbsp butter
- 3 tbsp flour
- 1 cup milk
- ½ c light sour cream
- 1 cup chicken broth
- ½ tsp cumin powder
- 2 tbsp finely chopped jalapeños OR canned green chilies (Note 2)
- ½ tsp salt + pepper
- 2½ cups shredded cooked chicken (I used poached chicken breast)
- 1 cup frozen corn
- ½ cup sliced scallions
- Salt and pepper
- 2 cups grated cheese (Note 1)
- 8 tortillas (flour or corn)
- Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
- Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeños, salt and pepper. Remove from heat and set aside.
- Preheat oven to 180C/350F.
- Mix together ¼ cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
- Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
- Divide filling between tortillas, and roll them up like a cigar.
- Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.
- Bake for 25 minutes, until bubbly and golden. Serve hot!
- Optional: Serve Pico de Gallo to top it or serve it on the side.
Holiday History courtesy of history.com
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